Preparation
Smoked
The fish cold- or hot-smoked before packing, usually in oil; smoke changes the flavor more than any other pack and is the friendliest for a doubter.
About 523 tins, trout, salmon, mackerel, mussels and more. Flaked into scrambled eggs, mashed on toast, or on a cracker with cream cheese.
MrTinned on smoked tins
Tins in the index523
Houses– –
Species5
Shops carrying– –
Cheapest in stock– –
Ninety-day usual– –
Ninety-day low– –
Ninety days, to 6 October 2026. A pair of dashes is a field with no query behind it yet.
Packed this way
TinSpeciesCheapest atPrice
Three pack | smoked whitefish with lemon and dillby Great Lakes Tinned FishWhitefishGreat Lakes Tinned Fish$45.00
Scottish Smoked Salmon, 4 oz - Long-Sliced Atlantic Salmonby StrathgarryAtlantic SalmonLe Gourmet Central$26.00
Smoked Sockeye Salmon, 3.5ozby Wildfish CannerySockeye SalmonDeLaurenti Specialty Food and Wine$18.99Twenty tins to a page. A row with no price is a tin we hold but nobody we track is selling today.
Preparation is read from the label. A tin carries one preparation.
The other preparations
Confit · Curry · En Su Tinta · Escabeche · Galician Sauce · Garlic Sauce · In Brine · In Butter · In Mustard · In Oil · In Olive Oil · In Sauce · In Tomato · In Water · Pickled · Piri-Piri · Salt-Cured · Spiced · Truffle
Report an issueThe Open
SheetWhere the can came from: a Welsh sheet, an English press, a New York seam and a Pittsburgh ring.
MrTinned · Issue 21, 3 October 2026
















